A contemporary Italian restaurant from Chef Luigi Diotaiuti quietly opened in Foggy Bottom (2013 I St. NW) a little over a month ago. "After 40 years of a career, I learned that it's always better to open with the low profile," Diotaiuti says, explaining that it helps a restaurant iron out the details before guests pour through the doors. Now the chef, who sometimes wears a chef coat adorned with buttons in the shape of bowtie pasta, is ready to shout about Aperto's opening from the rooftops.
Diotaiuti's first restaurant, Al Tiramisu, has long been a staple in the city's Italian dining scene, and the chef has built his reputation cooking Italian food inspired by his hometown of Basilicata, Italy. "Tiramisu has been my baby," he says. "It's been where all my last drops of my passion and my sweat ... has been put." But after 20 years, the chef finally decided it was time to open a second eatery.